Quick help needed - can I omit the Sherry?
I am making Gourmet's recipe for Chicken Divan right now to take to my grandparents for dinner tomorrow night. I've never made it before. It calls for sherry, and I just realized I don't have any. Should I just leave it out or replace it with something else? I have all other types of wines, vinegars, OJ, apple cider, and other pantry staples (I think). Any quick help would be great.
Leave it out. No biggie. Don't stress it - recipes are just guidelines anyways that you can tweak to your liking (well, not so much for baking/desserts). I'm sure it will be delicious.
A little twang and taste to me is important, marsala, brandy or white wine. White being my first choice, marsala second. If not just a little more broth, but it is great to add something. I keep 10 or so bottle of those little bottles in my cabinet with brandy and wine just in case. Also, Vermouth as before will work too. Don't worry, it will still bee good, Vodka also works